At the Home Hill Inn, relaxation goes far beyond a good night’s sleep — it includes creative, delicious, locally sourced food, prepared by staff with deep appreciation for the rich agricultural landscape in which they live and work,
At Home Hill, every dish begins long before it lands on the plate. Chef Peter Varkonyi works tirelessly to build relationships with farmers, ranchers, cheesemakers, and wildcrafters. He also helps plant and maintain the inn’s on-site garden, which means sugar snap peas, juicy heirloom tomatoes, and fresh lettuces, onions and herbs all spring, summer and fall.
Chef Peter is a graduate of the New England Culinary Institute, but his passion for food stretches far back. For decades, his grandfather owned several bakeries in New York City, and many of Peter’s foundational childhood memories are of cooking with his grandmother and mother. In the Jewish tradition everyone cooks, eats, and drinks together, and this is a philosophy that chef Peter brings with him to the Inn. Whether they’re gathering fiddleheads, smoking and curing fish, or plating cheeses made at a nearby farm, chef Peter and his staff are always thinking about how to shorten the distance between the source and the plate. Check out this week’s menu.